Yorkshire Pudding Recipe
A quintessential British side, these Yorkshire puddings boast a lofty rise and golden crisp exterior, thanks to chilled batter and piping-hot fat. Ideal for pairing with a roast, they can also be prepared in advance and reheated from frozen without compromising texture.
Ingredients
- 6 teaspoons beef dripping or lard vegetable oil may be substituted for a vegetarian version
- ¼ teaspoon fine salt
- 4 medium eggs
- ¼ teaspoon ground black pepper
- 140 g 1 cup + 2 tablespoons plain (all-purpose) flour
- 200 ml 3/4 cup + 1 tablespoon semi-skimmed milk
Instructions
- Place the flour into a jug and create a central well. Crack the eggs into the well and whisk, gradually drawing the flour into the eggs to form a thick batter. Slowly incorporate the milk, continuing to whisk until the mixture is mostly smooth, tolerating minor lumps. Transfer the batter jug to the refrigerator and chill for a minimum of 30 minutes, or up to overnight, to allow the flour to hydrate fully.
- Preheat the oven to 220°C (425°F), using the fan setting if available. Distribute ½ teaspoon of beef dripping or lard into each cavity of a 12-hole metal bun tin. Place the tin in the oven for 10 minutes to heat the fat thoroughly.
- Remove the chilled batter from the fridge, stir in the salt and black pepper, and whisk briefly to recombine. Open the oven and, if safe, pull the tray partway out. Carefully pour the batter into the hot fat-filled holes, working quickly and cautiously due to the high temperature of the fat. Immediately close the oven door and bake for 15–18 minutes until the puddings have risen well and turned golden brown.
Notes
To prepare large Yorkshire puddings: Use a deep 6-hole Yorkshire pudding tin. Add 1 teaspoon of dripping or lard to each section and heat in the oven for 10 minutes. Divide the batter evenly and bake for 25–30 minutes. For optimal texture, flip the puddings over in the last 5 minutes to crisp the bases.
To safely fill the tin: If unable to pour batter into a hot tray while it is partially in the oven, carefully remove the tray and place it on a heatproof surface. Pour in the batter swiftly and return the tray to the oven immediately, closing the door to retain heat.
To make ahead: Once cooked, cool the puddings quickly and freeze them in a sealed bag. Reheat directly from frozen at 200°C (400°F): bake for 5–7 minutes if small, or 9–12 minutes for large, until crisp and heated through.